From the “Kool-Aid” bartending days of powdered sour mixes and chemically colored and flavored syrups tens of thousands of drink recipes were calling for “Sour Mix” – often simply abbreviated as “SLJ” for “sweetened Lemon juice”, which was actually a lemony-lime mixture to make a compromise rather than having two separate bottles of juice behind the bar, or two juice buttons on the soda gun. That said, mixing lemon and lime juice together was done by bartenders in America in some bars even before prohibition.Â
Today, we’re going back to basics and revamping that staple of many bartender’s repertoire: the sour mix. This essential ingredient pops up in countless cocktails, from zesty shooters to classic dive bar favorites. Ditch the store-bought versions and join us as we explore how to make a fresh, vibrant sour mix using simple ingredients: lemon juice, lime juice, and simple syrup.
Ingredients:
– Lemon juice: 1 cup (8 ounces)
– Lime juice: 1 cup (8 ounces)
– Simple syrup: 1 to 1½ cups (8 to 12 ounces), depending on desired sweetness
Equipment Needed:
– Measuring cups
– Citrus juicer
– Mixing pitcher
– Spoon for stirring
– Bottle for storage
Step-by-Step Guide:
1. Juice Your Citrus:
Begin by juicing fresh lemons and limes. For the best flavor, opt for organic fruits and ensure they are at room temperature to maximize juice yield. You’ll need about 4-6 lemons and 4-6 limes to get 1 cup of juice of each type.
2. Prepare Simple Syrup:
Simple syrup is a breeze to make. Combine equal parts sugar and water in a saucepan (1 cup each for a standard batch). Heat gently until the sugar dissolves completely, then allow it to cool. For a richer syrup, adjust the sugar to water ratio to 2:1.
TIP: Standard simple syrup can be made using just hot water alone from your bar or restaurant’s coffee machine spigot where the water comes out at about 200°.
3. Mix It Up:
In a pitcher, combine the freshly squeezed lemon and lime juices with simple syrup. Start with 1 cup of syrup and taste; add more if you prefer a sweeter mix. Stir well to blend the flavors together.
4. Taste and Adjust:
Balance is key in a sour mix. Taste your concoction and adjust the levels of lemon and lime juice or simple syrup according to your preference. The goal is a harmonious blend of tartness and sweetness.
5. Bottle and Store:
Pour your fresh sour mix into a clean bottle. It will keep in the refrigerator for up to a week. Always shake well before use, as natural ingredients may separate over time.
Usage Tips:
– Shooter Tip: When making shooters, a well-balanced sour mix can be the difference between a good night and a great one. Use it in classics like the Kamikaze or Lemon Drop for a fresh twist.
– Dive Bar Delight: Elevate traditional dive bar cocktails such as Whiskey Sours or Amaretto Sours by substituting artificial mixers with your homemade version.
Creating your own sour mix not only enhances the flavors of your cocktails but also adds a personal touch to your mixology creations. It’s a simple way to elevate the cocktail experience, whether you’re a home enthusiast or a professional bartender. Cheers to fresh, flavorful cocktails!
Site Author, David J. Curtis: David Curtis, a seasoned professional with decades of bartending and bar management experience began his career in Midtown Manhattan, NY, tending and managing bars before diving into Manhattan’s bustling nightlife club scene. Over the years, he has mastered high-volume, high-pressure bartending as the lead bartender in iconic Midtown clubs and tended bar briefly in the Wall Street area, generating over $1,350,000.00 annually in personal drink sales. He has since extended his expertise to establishments in Georgia and now Tampa, Florida. David’s roles as a Bartending Instructor at the American Bartending School in Tampa, while maintaining a second job bartending, and his years experience of managing bars, and working as a Brand Ambassador along with his extensive professional library of over 1,000 bartending books, highlight his dedication to continually refining his craft. He holds a diploma in Bar Management and is BarSmarts certified by Pernod Ricard.
